Garlic Smashed Red Potatoes

This recipe is really good.... especially for potato lovers, (like myself). I would ONLY use red potatoes for this recipe though. Enjoy!

Ingredients:
3 lb. small (2-3 inch) red potatoes
4 garlic cloves, minced
2 TBSP olive oil
1 tsp salt
1/2 cup water
1/2 cup chive and onion cream cheese spread (from 8 oz. container)
1/4 to 1/2 cup milk

 Directions:

1. Halve or quarter potatoes as necessary to make similar sized pieces. Place in 4-6 quart slow cooker. Add garlic, oil, salt and water; mix well to coat all potato pieces.
2. Cover; cook on high setting for 3 1/2 to 4 1/2 hours or until potatoes are tender.
3. With fork or potato masher, mash potatoes and garlic. Add cream cheese; stir until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on low setting for up to 2 hours.

Makes 14 servings.

Chicken Salad

Ingredients:
1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
½ cups Mayonnaise
½ cups Plain Yogurt Or Sour Cream
A Small Handful Of Fresh Dill, Minced
1 Tablespoon (to 2 Tablespoons) Lemon Juice
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste


Preparation Instructions:
Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.


Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.


Add fresh herbs (dill, oregano, cilantro…whatever!) and if you’re feeling a bit bold throw in a dash of cayenne pepper!


When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you want add a sprinkling of bacon bits. :-)


Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich.


I also have had it on crackers... That is really good! 

Spinach Salad with Fruit Topping

2 Red apples, chopped

1 can (14 oz.) mandarin oranges

1 c. chopped pecans

1 c. dried cranberries

Poppy seed dressing

Spinach

Stir together chopped apples, mandarin oranges, chopped pecans, dried cranberries, and poppy seed dressing. Pour over spinach.

Enjoy!

Apple-Spinach Salad

Our family loves this salad. I discovered the recipe and made it one night for dinner, and every time I've made it since it's been a hit! My younger brothers seem to like it better with Creamy Poppy seed dressing instead of the vinaigrette dressing. Now whenever one of my brothers walks through the kitchen while I'm preparing this salad they say with excitement, "Oh boy, are we going to have that for dinner?!" :) It's fun to make things for brothers who value food so much!

Ingredients:
-1 cup vegetable oil
-1/3 cup cider vinegar
-1/3 cup sugar
-1/4 tsp. ground black pepper
-1-2 lbs. fresh spinach, torn if desired
-1 head romaine lettuce, torn
-3 medium sized golden delicious apples, cored and cut into 1-inch pieces
-1 (15-oz.) can mandarin oranges, drained
-1/2 cup pecans, chopped if desired
-1/4 cup crumbled goat cheese (optional)

Prepare:
For dressing, in small bowl whisk together oil, vinegar, sugar and pepper. (Or place in blender to combine.) In large bowl combine spinach, romaine, apples, oranges and pecans. Top with goat cheese, if desired. Don't forget to enjoy!

Corn Salad

Our family tried this recipe last week and everybody really enjoyed it! We omitted the green bell pepper.

From Cooking with Paula Deen.

2-15 oz. cans whole kernel corn, drained

2 c. grated Cheddar cheese

1 c. mayonnaise

1 c. green bell pepper, chopped

1/2 c. red onion, chopped

1-10.5 oz. bag coarsely crushed chili-cheese corn chips

Mix first 5 ingredients and chill. Stir in corn chips just before serving. Enjoy!

Another recipe that's easy to double!

Acini de Pepe

This cool salad is a favorite around our house!!!

1 c. acini de pepe (boil and drain)
1-15 oz. can crushed pineapple
2-8 oz. cans mandarin oranges
3 eggs
1 c. sugar
3 Tbsp. flour
2 c. mini marshmallows
1-8 oz. tub cool whip

Drain juice from fruit. Set the fruit aside. Add 3 well beaten eggs and sugar to the juice. Cook over low heat and thicken as you add flour. Let cool and add acini de pepe to sauce. Let stand overnight in fridge. Next day add fruit, marshmallows and cool whip. Enjoy!

This recipe multiplies very easily!!!

Salad Supreme!

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My brother made up a delicious salad this afternoon, and I thought I'd pass along his successful 'throw together' for you to enjoy.

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Cover plate with Romaine lettuce & Fresh Spinach (cut up)
Slice on:
Cucumbers
Radish
Peppers
Onions
Tomatoes
Sprinkle with,
Sliced or slivered almonds
& Parmesean cheese
Drizzle with your favorite dressing. Then take a delightfully crunchy bite to see how amazing a salad can be! :-)-

(Pictured above - Salad is served with canned peaches, ranch dressing and fruit juice.)

Spinach Salad

Dressing:
1/3 c. sugar
1/3 c. vinegar
3 tsp. salt
1 c. olive oil
1 med. red (or purple) onion-sliced

In medium bowl, mix all the dressing ingredients. Refrigerate overnight.

1-lb. fresh spinach-sorted and carefully washed
3 hard cooked eggs-sliced
1 c. herb flavored croutons
6 slices bacon, crisp and crumbled

Before serving, toss eggs and spinach with dressing. Sprinkle with croutons and bacon. Enjoy!!!

Mexican Salad

1 head lettuce
1 1/2 tomatoes, diced (I used 2)
1 can Ranch-style beans, drained (I used Mexican beans)
1 cup shredded cheddar cheese
4 oz. corn chips
2/3 cup. French dressing

Toss first 4 ingredients in large bowl. Add remaining ingredients just before serving and toss.

Broccoli and Cauliflower Salad

This is a cool, easy salad that just about everyone likes at our house. You may leave out the pepper and celery for those who are more picky!

For the salad:
1 large bunch fresh broccoli cut into small pieces
1 head cauliflower cut into small pieces
2 finely chopped green onions
1/2 cup chopped pepper
2 stalks chopped celery
1 oz. bacon pieces
1 cup shredded cheese

For the dressing:
1/2 cup sour cream
1 tsp. sugar
1 tsp. garlic powder
1 cup mayonnaise

Directions:
Mix together all the salad ingredients in a large bowl. In a different bowl mix the dressing ingredients. Add the dressing to the salad, chill in refrigerator and serve.

7-Layer Salad

This Salad makes me laugh! Grandma made it all the time and without a recipe. Whenever we would call her up and ask her how to make it, she would say, "Oh, a little of this and a little of that...just until it tastes alright!" We finally found the original recipe. For our family, we typically double this recipe. However, remember that it's a salad, so people will not usually take huge portions. Enjoy!

7- Layer Salad
Compliments of Grandma Wesco

¾ head lettuce
½ medium onion, chopped
1 c. frozen peas
½ lb. bacon, fried and broken
½ lb. cheddar cheese
4 hard – boiled eggs

Dressing:
1 ½ c. mayonnaise
¼ c. sugar
¼ c. milk
Mustard to taste

In casserole dish put first 6 ingredients one over the other like layers.
Make dressing and pour over top.
Refrigerate and serve.

Broccoli Salad

5 cups broccoli florets
6 Tbsp. purple onion-1/4" dice
6 Tbsp. raisins
1/4 c. (6 slices) bacon, cooked and crumbled
2 1/2 Tbsp. pecans, chopped
7/8 c. (odd measurement!) mayonnaise
1 Thsp. vinegar
1 Thsp. sugar

Chop broccoli into bite size pieces. Add purple onions, raisins, bacon, and pecans to broccoli. Combine mayonnaise, vinegar, and sugar for dressing. Add to the broccoli mixture and stir. Chill several hours before serving.

Enjoy!!!